Authentic Polish Goulash Recipe That Is Surprisingly Easy To Make!

Poles love eating meat! No wonder why- with so many cold months, they need to eat fatty food to keep warm in the winter. In this post, you will find the authentic Polish goulash recipe that is surprisingly easy to make.

It’s actually my mom-in-law’s recipe. She is the best cook that I know and I keep learning from her how to make traditional Polish food.

This is a Polish pork goulash recipe. Pork meat is the most commonly used when making stew in Poland, however, you can also make Polish beef, turkey, or chicken goulash.

What To Serve Polish Goulash With?

Placki Ziemniaczane

Eat Polish goulash with potato pancakes and you will be full for the rest of the day.

Placki ziemniaczane z gulaszem is a typical Polish dish that is not only filling but also delicious.

Potatoes

Polish stew served with mashed potatoes and salad is a traditional dinner that you can have in Poland.

Groats

Serving Polish goulash with groats is even more popular than with mashed potatoes. You can have it with:

  • buckwheat
  • barley
  • millet
  • bulgur

Bread

Goulash can be also served warm, with bread. It’s a perfect snack you can have on the go.

Kopytka

Polish gnocchi tastes great with goulash! See my kopytka recipe (follow the link).

Kluski Śląskie

Silesian dumplings and warm Polish goulash are delicious, especially if you add the red cabbage salad or beet salad to it.

What Types Of Polish Goulash Are Popular?

When it comes to the Polish pork goulash, you can also have:

Authentic Polish Goulash Recipe

Authentic Polish Goulash Recipe

Authentic Polish Goulash Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes

Ingredients

  • 1.5 lb of pork shoulder 
  • ¼ cup of flour
  • 1 onion
  • 1 tbsp of pork lard
  • 1½ cup of water
  • 1½ tsp of salt
  • 1 tsp of paprika powder
  • ½ tsp of black pepper powder
  • 1 tbsp of dried marjoram 

Instructions

  1. Wash and dice the meat (½’’/  ½’’ each piece).
  2. Mix all the spices together.
  3. Coat the meat with the spices mix and let it rest in the fridge for at least 2 hours, ideally overnight.
  4. After resting, coat the meat with flour.
  5. Finely chop the onion and carmelize it with pork lard.
  6. Add meat and fry until it changes the color to golden-brownish.
  7. Add water, cover the pan/pot with a lid and cook slowly for one hour. Stir as often as possible, making sure the stew won't stick to the bottom of the pot.
  8. After one hour, remove the lid and let the remaining water evaporate from the dish. Your goulash should be thick.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 384Total Fat: 27gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 106mgSodium: 663mgCarbohydrates: 6gFiber: 1gSugar: 1gProtein: 28g

These data are indicative and calculated by Nutritionix

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